Chicken & Pickle Pancakes

Prep Time
10

Cook Time
15

Difficulty Level
Intermediate

Stack crispy chicken over fluffy, pickle-brined pancakes and top with hot honey butter for the perfect sweet, savory, tangy bite. These pickle pancakes are a fun twist for a brunch gathering or breakfast with the kids.

Mt Olive Pickles
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Ingredients

FOR THE PICKLE PANCAKES:
2 eggs
2 cups pancake mix
6 oz whole milk
2 oz Mt. Olive Pickle Juicers 100% Kosher Dill Brine (or brine from jar of Kosher Dill pickles)
 
FOR THE HOT HONEY BUTTER:
4 Tbsp salted butter
⅓ cup hot honey

TO SERVE:
2 cups cooked popcorn chicken or cooked chicken nuggets
½ cup Mt. Olive Sweet Heat Bread & Butter Chips
Thinly sliced scallions, optional

Instructions

  1. Cook chicken per package instructions. Keep warm.
  2. Whisk together pancake ingredients until smooth.
  3. Heat a large nonstick pan or griddle over medium high heat.
  4. Grease with cooking spray and then spoon pancake batter by the ladleful into the hot pan to make small, silver-dollar pancakes.
  5. While the pancakes are cooking, melt the butter in a small saucepan over medium low heat. Add the hot honey and whisk to combine. Set aside.
  6. Compose your dish by stacking a few pancakes, a few pieces of cooked chicken and some Mt. Olive Sweet Heat Bread & Butter Chips.
  7. Drizzle with hot honey butter, sprinkle with scallions, and enjoy!

Servings: 4

Ready in: 25

Course: Main Dish